Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Preparation time: 10 minutes
Cooking time: 30 minutes
Calories per serving: 94.1
This was an accidental springtime discovery. I had received a case of absolutely splendid radishes from a small producer in the Lower Laurentians, and I had at hand some goat cheese from the Troupeau Bénit Monastery in Chatham. The radishes were very fresh and beautifully colored, but there really were too many. So the idea occurred to me to cook them, to make them into soup, and the results were outstanding: spring freshness, mild flavor, nice texture, sexy color… but there was something missing. And that’s where the goat cheese comes in. It adds just enough oomph to the mildness of the cooked radish. Its tangy flavor is a perfect background to the radish’s slightly tangy piquancy. A delight to the eyes, followed by a wonderful flavor. And this soup is as good hot as cold.
- Trim and wash the radishes; peel and dice the potato.
- Cook the potato and radishes in the stock until a knife point inserted into them indicates they are cooked.
- Purée everything in a blender; taste and season with salt. Return to the heat if you wish to serve the soup hot, or refrigerate until serving.
Finishing and presentation
- Just before serving, add a few pieces of goat cheese to the soup.
- Sprinkle with sliced or grated radish.
- Sprinkle with a few drops of lemon juice, which will bring out the pink color even more intensely.
- Decorate with a few viola and chive flowers.
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